Sunday, January 23, 2011

Bukhari Mutton Rice

Bukhari Mutton Rice
  • 1 kg of  mutton flank
  • 500gm of Long Grain - Basmathi
  • 1 carrot
  • 50gm dried sultanas
  • 3 cm Cinnamon Bark
  • 3 pieces Staranise
  • 10 Cloves
  • 200gm Pure Ghee
  • 200ml of Fresh or Full Cream Milk
  • 1-2 Tbsp of Buhkhari Mix Spice
  • 50gm of Cashew Nut
  • 1 Tsp of Refined Brown Sugar
  • 5 Shallots
  • 10 Cloves Garlic
  • 1 Onion
  • 3 cm Ginger
  • 1 Tsp Turmeric Powder
  • 1 Tbsp of Rose Water
  • 200 ml of water
  • Salt to Taste
Preparing the Ingredient
25 minutes
  • Thinly slice shallots,garlic,ginger and onion
  • Clean and thinly slice into 2cm x 3 cm size for the Mutton.
  • Cut Carrot to Julienne shape
  • Mix Buhkhari Mix Spice, Turmeric Powder  and brown sugar with 100ml of water, keep it aside
  • Wash Long Grain rice and soak in water for 15-20 minutes adding 1 Tsp of salt
How to cook?
  • Preheat  a thick base cooking pot with a heavy lid.
  • At a lower to medium heat add in  the Ghee to heat up,quick fry the cashew nut until brown, take it out a keep aside.
  • Add in cinnamon bark,star anise, cloves and all the sliced ingredients such as onion, garlic,ginger,shallot and stir the mix gently until brown. 
  • Add in the Mix spice for Bukhari, Turmeric powder and brown sugar.
  • Add in the slice mutton and stir the mix for about 5 minutes
  • Put in the fresh cream milk  and add in 200ml of water, mix well the ingredients
  • Add in the Buhkari rice or Long Grain Basmati and stir gently mixing the ingredients with additional salt to taste.
  • Upon near cooking add in julienne carrot, sultanas and the cashew nut and stir mix for 1-2 minutes
  • Let it cook to boil for another 20 minutes with cover, and at low  heat to simmer for another 10 minutes.
Ready to serve.
Long Grain rice normally take sometime to absorb moisture, it is good to soak with water for at least 15-30 minutes.

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